Name: White Bean and Rosemary Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean-Inspired
Ingredients: 2 tbsp olive oil; 1 medium onion, finely chopped; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 tsp fresh rosemary, finely chopped (or 1/2 tsp dried rosemary); 4 cups vegetable broth (or chicken broth for non-vegan); 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed; 1 bay leaf; Salt and black pepper, to taste; 1/4 tsp red pepper flakes (optional, for a little heat); 1/4 cup chopped parsley (for garnish); Juice of half a lemon (optional, for brightness)

Description

This white bean and rosemary soup is a comforting, hearty, and flavorful dish. Made with simple ingredients, it’s perfect for chilly days and is naturally vegan and gluten-free. Serve with crusty bread for a complete meal.

Ingredients

Units Scale

2 tbsp olive oil
1 medium onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 tsp fresh rosemary, finely chopped (or 1/2 tsp dried rosemary)
4 cups vegetable broth (or chicken broth for non-vegan)
2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
1 bay leaf
Salt and black pepper, to taste
1/4 tsp red pepper flakes (optional, for a little heat)
1/4 cup chopped parsley (for garnish)
Juice of half a lemon (optional, for brightness)

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Instructions

Sauté the Vegetables:
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5–7 minutes. Stir in the garlic and rosemary, cooking for another minute until fragrant.
Simmer the Soup:
- Add the vegetable broth, white beans, bay leaf, salt, black pepper, and red pepper flakes (if using). Bring the soup to a boil, then reduce the heat to low and let it simmer for 15–20 minutes.
Blend for Creaminess (Optional):
- For a creamier soup, use an immersion blender to partially blend the soup directly in the pot, or transfer half of the soup to a blender and blend until smooth. Return it to the pot and stir to combine.
Finish the Soup:
- Remove the bay leaf. Taste and adjust seasoning as needed. Stir in the lemon juice for added brightness, if desired.
Serve:
- Ladle the soup into bowls and garnish with fresh parsley. Serve warm with crusty bread or crackers.

Notes

You can use dried white beans instead of canned. Soak 1 cup of dried beans overnight, then cook them until tender before adding to the soup.
Add leafy greens like kale or spinach during the last 5 minutes of cooking for extra nutrients.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.